6 Terms
Contributors in Fish processing
Fish processing
Sorbic acid
Fishing; Fish processing
An organic acid found naturally in some fruits. It is a permitted food additive as a preservative and is used as the sodium or potassium salt for this purpose in some fishery products, especially ...
Sorting
Fishing; Fish processing
Separating into defined categories of species, sex, length, weight, either at sea or onshore, or grading to sort into defined categories of some aspect of quality such as size or freshness. If used, ...
Sous vide
Fishing; Fish processing
Usually refers to composite foods intended for catering outlets, e.g. Fish or shellfish with vegetables and sauce, sealed in a vacuum pack and pasteurised. These products are often given an extended ...
Species identification
Fishing; Fish processing
Determination of the species of a fish or part of a fish to establish its authenticity. Identification might be required to support enforcement of regulations, for example restrictions on fishing for ...
Splitting
Fishing; Fish processing
Production of a split fish by cutting (by hand or by machine) partly through a gutted fish along its length from throat to vent or tail and laying it open to expose some or all of the backbone prior ...
Spoilage
Fishing; Fish processing
The process of rendering a stored food unfit for consumption, particularly by the action of microorganisms such as bacteria, moulds, and yeasts. The spoilage process in fish and shellfish produces ...
Refrigerated sea water (RSW)
Fishing; Fish processing
Sea water in fixed tanks chilled by mechanical refrigeration, especially at sea installed in the hold, for quickly and uniformly chilling pelagic fish, in particular, by immersion. In a full tank the ...
